FSS 1235 - Introduction to Culinary Management

3 hours Lecture, 3 credits
Lower-Division College Credit
AA Elective: No
This class develops the managerial skills required for proper supervision of quality food production, including those related to menu development, cost control, modern kitchen design, sanitation and safety, nutrition, and basic principles of food science. The curriculum provides an overview of this field of business and a foundation for successful restaurant management within the hospitality sector.

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